Fire up the grill. This is an excellent appetizer to add to whatever else your cooking on the barbecue.
- 20 yellow banana peppers
- 1 8oz pkg. of cream cheese (room temperature)
- 1 cup shredded cheddar or mozzarella cheese
- tsp. of parmesan (optional)
- 20 slices of bacon
- wooden toothpicks
Cut off pepper stem tops and remove seeds. Set aside. Mix cheeses together. Stuff cheese mixture into peppers until full. Take strip of raw bacon, cover the open end of the pepper, and wrap. Secure with toothpicks.
Place wrapped peppers on the side of your grill’s heat source and not directly over flames (save that area for the main course). Cook until the bacon is crispy. Remove toothpicks and serve.